Homemade Vanilla Extract

We've had a number of ideas that we've been kicking around lately. There are so many really easy products that you can make at home, but they involve a lot of that one all-important factor: time. Sarah and I are more of the instant gratification mindset. We want to make something and appreciate its deliciousness right away! Who wouldn't? Well, as Heinz ketchup assured us back in the '80s, good things come to those who wait.

If you have 3 vanilla beans and a cup of vodka, you are 8 weeks away from your own vanilla extract. We just made ours a couple days ago, so we're 7.5 weeks away from enjoying ours, and we can't wait to report back. We'll be brainstorming vanilla recipes in the meantime. (We're open to ideas...)

You can also use rum or bourbon if you prefer! I like the neutral flavor of vodka myself. You may discover (if you haven't already) that vanilla beans are pretty pricey. But once you've started using your extract, you can top it off with more vodka and the pods will continue to flavor your extract. Plus, if you use vanilla beans for a recipe, you can put the scraped out pods into the jar and continue to feed the extract, making it last forever. A good investment!

 

Homemade Vanilla Extract

• 3 vanilla beans

• 1 cup of vodka

Cut each vanilla bean in half (so that they will be completely covered by the vodka when they're in the jar. Slice each bean open lengthwise, exposing the seeds but keeping the bean intact. Place the beans in a jar that has a tight-fitting lid. Pour the vodka over, close the lid, and give a couple shakes. Put the jar in a dark, cool place, and once or twice a week give it another shake. After 8 weeks, your extract is ready!

Lemony Spiced Sea Salt

Almost every morning, I make myself an egg and toast. It has practically become a ritual. The toast is usually sourdough, the egg is generally fried (but sometimes scrambled). There may be jam, there may be honey. But six out of seven days a week, I'm eating an egg and toast. (That seventh day? Pancakes!) Today I visited our wonderful local bulk store to pick out some spices, so that I could make my own spiced salt concoction to give my eggs (and whatever else) a little pizzazz.

I had been holding on to one of those spice grinders from Trader Joe's that came pre-filled with mixed spices, but had already been used up. It worked really well for this, but any pepper mill would also fit the bill.

I wanted something fresh and lemony that would work on both egg dishes and pasta dishes (I already used it on some pasta with spinach, dill, and feta this evening) and other spring fare (sprinkled over thinly sliced radishes perhaps?)

What is fun about this, is creating whatever spiced mixture suits your fancy. Cardamom? Cumin? Cinnamon? I stayed a little bit subdued.

Lemony Spiced Sea Salt

• 1/4 cup coarse sea salt (I used La Baleine)

• 2 tbs peppercorns (mine was a mix of different colors)

• 1 tbs dried lemon zest

• 1 tbs dried minced garlic

Mix up all of your spices and add to your grinder of choice. You can do your peppercorns a favor and give them a gentle grind in a mortar and pestle first. Not too much, just a little. This helps them to not sink to the bottom as the largest heaviest items. Grind and enjoy.